1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cut into 1/2-inch cubes
2 Tbsp. milk
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Let's Make It
Heat oven to 350°F.
Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with 1/2 tsp. oil. Wrap in foil. Bake 30 min.
Meanwhile, bring water and bouillon granules to boil in medium saucepan on medium-high heat, stirring occasionally to dissolve granules. Gradually stir in grits until blended; cook on low heat 5 min., stirring occasionally. Remove from heat. Add 1/2 cup shredded cheese and Neufchatel; stir until cheeses are completely melted.
Whisk eggs and milk in small bowl until blended; stir in small amount of hot grits mixture until blended. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
Slip roasted garlic from skins; mash to paste. Stir into grits mixture. Pour into 8-inch square baking dish sprayed with cooking spray.
Bake 30 min.; sprinkle with remaining shredded cheese. Bake 10 min. Let stand 10 min. before serving.
Substitute 2 WYLER'S Instant Bouillon Chicken Flavored Cubes for the bouillon granules.
Prepare as directed, doubling all ingredients and substituting a 13x9-inch baking dish for the 8-inch square baking dish. Makes 16 servings.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.